Variations:
*You don't have to use the maple syrup, and can leave it plain.
*Try a few raspberries, blueberries, etc in the bottom, with or without the maple syrup.
*I like to eat mine slightly warm and then if there's any leftovers, cold.

I have an old recipe from a 1966 Better Homes & Garden book. It's a "slipped" custard pie. The crust is baked by itself and the custard by itself. Then the custard is slipped into the crust. No more soggy crust.

I'm at work but if I remember correctly, my mother in law's recipe is like this except it calls for 5 eggs, 1 pint of milk, no almond extract and the milk isn't scalded. I just made this last Sunday. By the way - she was the pie baker in a Frankie's Cafeteria for many years so she knew her pies.